Fresh herbs, tart sumac, and creamy yogurt level up this cozy chickpea and rice stew.
(Can’t find sumac?
Skip it and add freshly squeezed lemon juice to taste after the soup has finished cooking.)
Photo:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
Handfuls of spinach are added for a dose of greens, along with dill and mint for freshness.
Use any leftover rice you have on hand for this recipe.
This recipe was developed by Melissa Gray.
Ingredients
2/3cupbasmati rice
215-oz.
Bring to a boil over medium-high.
Reduce heat to low and cover; cook for 15 minutes.
Remove from heat and let stand for 5 minutes.
Start the stew:
While rice cooks, rinse and drain 1 can chickpeas.
Heat 2 tablespoons oil in a large pot over medium.
Add sumac (if using) and drained chickpeas; cook, stirring, for 5 minutes.
Add remaining can chickpeas (undrained) and broth; bring to a boil.
Reduce heat to medium; cook, stirring occasionally, for 5 minutes.
Stir in cooked rice.
Garnish the stew and serve:
Dollop with yogurt and drizzle with remaining 3 tablespoons oil.
Garnish with sumac (if using) and herbs.
Make-Ahead:Prepare the stew up to 2 days in advance, without adding the rice.
Store the stew and rice, separately, in the refrigerator in airtight containers.
Or, prepare, cool, and freeze the stew in airtight containers for up to a month.
Add the rice as the stew reheats.
(If you store the rice in the stew it will continue to absorb liquid and become soggy.)
2,000 calories a day is used for general nutrition advice.
